Spiced tuna steaks with fennel and red peppers

1 servings

Ingredients

Quantity Ingredient
Two; (6-ounce) tuna
; steaks, each 1 inch
; thick
1½ tablespoon Olive oil plus additional oil for
; brushing
1 tablespoon Fennel seeds
1½ teaspoon Black peppercorns
1 medium Fennel bulb; (sometimes called
; anise, about 1
; pound),trimmed and
; cut into 1/4-inch
; crosswise slices
1 medium Red bell pepper; quartered and cut
; into 1/4-inch
; slices
2 larges Garlic cloves; sliced thin
½ cup Water
1 tablespoon Fresh lemon juice

Directions

Lightly brush tuna steaks with some additional oil and season with salt.

Crush fennel seeds and peppercorns coarse in a mortar with a pestle and press onto both sides of tuna steaks. Let tuna steaks stand on a plate 10 minutes.

In a heavy non-stick skillet saute fennel bulb in 1½ tablespoons oil over moderately high heat, stirring, until golden. Add bell pepper and garlic and saute 1 minute. Add water and simmer vegetables, covered, 10 minutes, or until fennel is tender. Remove lid and, if necessary, boil mixture until liquid is nearly evaporated. Add lemon juice and salt and pepper to taste and keep warm.

While fennel mixture is cooking, brush a heavy skillet, preferably cast-iron, with some additional oil and heat over moderately high heat until hot but not smoking. Saute tuna steaks 2 minutes on each side, or until barely pink in center, for medium meat. Transfer tuna steaks to plates and spoon fennel-pepper mixture over and around them.

Serves 2.

Gourmet June 1995

Converted by MC_Buster.

Per serving: 160 Calories (kcal); 2g Total Fat; (8% calories from fat); 6g Protein; 37g Carbohydrate; 0mg Cholesterol; 138mg Sodium Food Exchanges: 1 ½ Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Related recipes